Coconut Chicken with Mango Dipping Sauce
I’ve already lightly salted the chicken, but the recipe also calls for a sprinkle of cayenne or curry powder—feel free to add a little extra spice if you like a kick. Set up three shallow bowls: in the first, beat one egg; in the second, add ½ cup flour (regular or gluten-free); and in the third, add the coconut. Dredge each piece of chicken in the flour, then the egg, and finally the coconut, pressing gently so it sticks. Place the coated chicken on a parchment-lined baking sheet, lightly spray or brush with oil, and bake at 400°F for about 15 minutes, or until cooked through. For an extra-crispy, golden finish, you can also pan-fry the coconut chicken strips in oil over medium heat for 5–6 minutes per side. Serve with the mango dipping sauce. Sauté the yellow squash with 1 T. of butter and your favorite seasoning until tender.
Estimated Nutrition Facts — Per Serving (¼ of recipe)
Coconut Chicken with Mango Sauce
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Calories: ~520–560
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Protein: ~42–46 g
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Carbohydrates: ~24–28 g
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Fiber: ~4–6 g
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Total Fat: ~28–32 g
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Saturated Fat: ~14–16 g
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Cholesterol: ~120–135 mg
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Sodium: ~650–800 mg
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Sugars: ~10–13 g
Ingredients:
Chicken (boneless, skinless chicken breast, kosher salt), Yellow Squash, Mango Sauce (mayonnaise [soybean oil, egg yolk, vinegar, salt], mango, honey, cilantro, lemon juice, sriracha [chili peppers, vinegar, garlic, sugar, salt], salt), Coconut Flakes.
Contains: Egg, Soy, Tree Nuts (Coconut)